LEMON BASIL HUMMUS DIP

Lemon Basil Hummus Dip image

Provided by C G

Categories Dips

Time 10m

Number Of Ingredients 12

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15 oz cooked chickpeas/garbanzo beans, reserve the liquid (equivalent to one can but freshly cooked beans were used in the test recipe)
1/2 c fresh basil, loosely packed (fresh only!)
3 Tbsp tahini (sesame paste)
1-2 clove garlic, peeled
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1/4 tsp cracked black pepper
1/2 tsp salt
GARNISH:
spanish smoked paprika, to garnish
few fresh whole basil leaves or ribbons
1 Tbsp toasted pine nuts (walnuts are a good choice)

Steps:

1. Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas with cold water and drain well in a colander.
2. Place the chickpeas, a little of the reserved liquid (start with a few tablespoons), basil, tahini, garlic, lemon juice, olive oil, black pepper and salt into a food processor. Cover and process on PULSE until the mixture is smooth, adding more cooking liquid if necessary to desired consistency. Taste test and adjust.
3. Spoon the hummus onto a platter or in a serving bowl. Sprinkle lightly with some Spanish smoked paprika; garnish with basil ribbons and sprinkle of toasted nuts. Alternatively, you can infuse the smoked paprika and pine nuts in some olive oil a few minutes until the nuts start to lightly brown. Set aside to cool then drizzle over the hummus. Accompany dip with slices of baguette, chips, pita triangles, crackers, etc. For best flavor, serve at room temperature. Other uses: sandwich spread, deviled eggs, pizza topping, etc.